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Era Nungu Curry

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Pondicherry is familiar for its own seafood dishes, this Creole recipe is recollected from the 19th century and I have given fine touch to cook easily. The perfect blend of nungu and prawn has its exotic taste which you ever tasted!!!!!!!!!!!!!!! Try it out

Era Nungu Curry
Serves 2

Prawns (medium) – 200 gm peel the shell and slit
Nungu (kernel of Palmyra) – 5 no remove the skin and cut in to cubes preserve the juice
Split Cashews – 100 gm
Coriander seed – 1 tsp
Somph – ½ tsp
Turmeric (whole dried) – 1 no (10gm)
Coconut – ½ grate and take 1st 2nd 3rd extraction
Onion – 200 gm chop finely
Green chilly – 5 no slit
Coriander leaves – few chop
Curry leaves – few
Cinnamon stick – 2 no
Ghee – 3 tbsp
Salt – to taste


Soak turmeric, coriander seed, somph grind to fine paste.
Heat ghee; add curry leaves, cinnamon, green chilly and chopped onion. Fry till golden colour, add grind paste, and cook for 5 min till the ghee come out .now add prawns, nungu, slit cashews Cook for few minutes, then add coconut milk 3,2,1 respectively, and cook till the gravy thicken. Finish with coriander leaves and serve with baguette, appam and rice.

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